Garlic Toast

One of the best parts of any Italian dish is the deliciously buttery, garlicky, toasty bread that usually comes with it. Actually, it might be THE best part. Excuse me, waiter? Just wrap my dinner to go...I’m still nomming on the bread! But who wants to wait to go to a restaurant just to enjoy some garlic bread? Granted, if it’s the super fancy kind with fresh cloves of garlic and house-made bread… However, you can easily make simple garlic toast at home, and given that this recipe only calls for 4 ingredients (3 if you don’t care much for parsley), you might already have everything you need!

Ingredients:

1 loaf French bread (or other bread of choice)

Butter (or margarine, or olive oil)

Garlic powder

Parsley flakes (I used dried parsley flakes, but freshly chopped parsley would be even better)

Heat oven to 350°F.

Slice the bread into 1 inch thick slices. Generously spread butter or margarine (or brush with oil, as pictured) on one side of the slices. Liberally season with garlic powder, and then dust with parsley flakes. Place non-seasoned side down on a baking pan (no need to grease the pan, but you can line with foil or parchment paper if you wish).

Bake 10-15 minutes, depending on your preferred level of crispiness. When cool enough to handle, serve with your main dish (if you can restrain yourself from sampling!).

If you happen to have leftovers, refrigerate them in an airtight container. You can reheat them in a microwave (~5-10 seconds), but reheating in an oven will result in crispier toast. Enjoy!

~Karla

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Sauteed Broccolini

Broccoli is almost a staple in my kitchen, and gets used many different ways. But on days when I just want to fix a quick dinner, my go-to recipe is to saute it with different spices for a variety in flavor. For a change, I decided to get a little fancy and bought some broccolini instead of reaching out for broccoli at the grocery store. The tender stems of broccolini are just as delicious (and nutritious) as the florets. A quick saute with garlic and lemon juice was all it needed to make the fresh broccolini a lovely side dish. I decided to take the flavor up a notch with some pine nuts and Feta cheese. Not only did it help the taste, it also really enhanced the textures of this simple dish.

Ingredients: (Serves ~4)

8 oz broccolini - thick stems removed.

1 tsp lemon juice (adjust to taste)

2 cloves of garlic - minced

1 Tbsp pine nuts

1-2 Tbsp crumbled Feta cheese

Salt (optional - I didn’t use any as Feta cheese was salty)

Ground black pepper (optional)

½ tsp oil for sauteeing

Heat oil in a pan over medium heat. Add garlic and saute for a few seconds until fragrant. Add broccolini, stir to coat with garlic and cover and cook for a couple minutes. Remove lid, add lemon juice, salt and pepper, stir and cover for another minute until broccolini starts browning. Add pine nuts, and saute uncovered for a couple minutes until the broccolini has softened to your liking. Remove from heat and stir in Feta cheese. Serve warm as a side.

~Gayatri

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Caprese Tart

A light and crispy savory tart can be a fun snack or a nice appetizer to begin a meal. The inspiration for this caprese tart comes from a tomato tart recipe by our friends at Breaking Naan. The tomato tart consists of a baked puff pastry, topped with mozzarella cheese, thinly sliced tomatoes, garlic, olive oil and herbs - simple ingredients and easy steps, especially if you’re using a pre-made frozen puff pastry sheet. In this recipe, the toppings are modified just a little by switching fresh basil for chives and adding some tart balsamic vinegar to contrast the creaminess of the cheese.

Ingredients:

1 puff pastry sheet - defrosted if frozen (I used Pepperidge Farm frozen puff pastry)

Toppings:

2 large tomatoes sliced very thin (I used Roma tomatoes)

1-2 low moisture mozzarella cheese slices

2-3 fresh basil leaves

Salt (optional - I didn’t use any)

Black pepper or red pepper flakes (optional)

Dressing:

Extra virgin olive oil

Balsamic vinegar

Minced garlic

Heat oven to 400 F. Cut the puff pastry sheet into 3 parts lengthwise. The one I used comes folded in thirds making this very easy. Place the puff pastry on a baking pan. Gently roll the edges and seal the seam by pressing down with your fingers. This is an optional step but the slightly raised edges keep the tomato juice from leaking out and it also makes good presentation. Using a fork, poke holes in the pastry (except for the rolled edges) to keep it from rising too much.

Bake for ~15 minutes until the pastry is golden brown. Don’t brown it too much because it will be going back in the oven with the toppings.

To make the marinade, mix 1 part olive oil with 2 parts balsamic vinegar. Add minced garlic (to taste).

Tear the mozzarella slices into small pieces and spread them evenly on the baked pastry sheets. Layer the tomato slices on top - I got about two layers of thin slices. Spoon over the dressing, add black pepper or pepper flakes (if using), and broil in the oven for about a minute until cheese melts.

Chiffonade or coarsely chop the basil and sprinkle on top of the prepared tarts. Slice and serve warm as an appetizer or a side.

~Gayatri

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Crispy Caprese Tart - inspired by the tomato tart by out friends at Breaking Naan...

Posted by The Cooks of Cake and Kindness on Sunday, February 7, 2016

Garlic and Black Pepper Roasted Cauliflower

Some foods are special to us because of the memories we associate with them. Every time we make or eat these, they remind us of a particular time or incident from the past. This pan roasted cauliflower recipe has a special place in my heart because it takes me back to my elementary school days when mom used to pack me lunch. It was always a pleasant surprise to open my lunchbox and find the roasted cauliflower simply seasoned with salt and pepper. Over the years as I started cooking for myself, this recipe has evolved perhaps because my taste has evolved. Roasting brings out the sweetness of cauliflower, so in addition to the salt and pepper seasoning, I like adding garlic to balance out that subtle sweetness, and fresh cilantro and lemon juice to really make the flavor pop!

Ingredients

1 head of cauliflower

3-4 cloves of garlic, minced

Salt

Black pepper

1 tsp oil

Chopped cilantro for garnish (optional)

Lemon juice (optional)

Chop the cauliflower into small florets. Heat oil over medium high heat. I like using a nonstick pot for this since it doesn’t need too much oil. If using a steel pot, add a little more oil. Once oil is heated, add the garlic and cauliflower, and mix well. Sprinkle a pinch of salt, cover and cook until the cauliflower is a little tender. Keep stirring occasionally to get an even cook and to ensure the cauliflower at the bottom doesn’t burn. Add ground black pepper and more salt if required, continue to cook until cauliflower is tender to your liking. I like it a little crunchy when eating as a side, but I cook it until it is fairly soft and browned if I plan to serve it with roti. Once cooked, take it off the heat, mix in chopped cilantro, squeeze some lemon juice on top and serve hot.

~Gayatri

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Simple ingredients bring out the best flavors in fresh vegetables! Here's an easy recipe for garlic & black pepper...

Posted by The Cooks of Cake and Kindness on Thursday, December 10, 2015

Baked Bruschetta Topping

One of my favorite appetizers at Italian restaurants is bruschetta - toasty garlicky bread topped with deliciously seasoned tomatoes and mozzarella is the perfect start to a traditional Italian meal. I had always thought that “bruschetta” was the tomato part of the dish, with the bread simply being a medium for consumption (a not uncommon misconception, at least according to Wikipedia). Bruschetta actually refers to the bread, which is grilled, rubbed with garlic, and topped with olive oil and salt. This balsamic-tomato-basil-mozzarella mix is just one of many variations of toppings that can be served with bruschetta, and can be quite easy to make!

Ingredients: (makes ~8-10 servings of 2-3 pieces)

~1lb Roma tomatoes (can use other varieties as well)

~¼ - ½ cup balsamic vinegar

~2 TBSP chopped basil (fresh or dried)

~2-3 tsp garlic powder (or 5-6 garlic cloves, minced)

~1 cup shredded mozzarella cheese

1 baguette

Olive oil

Heat oven to 350F.

Slice the tomatoes into ¼ inch thick slices. Place the tomato slices in a single layer on a greased baking pan. Drizzle with balsamic vinegar so each piece is coated. Season generously with garlic powder and basil. Top with shredded mozzarella cheese.

Bake for 15-20 minutes, until the cheese is bubbly and brown at the edges and the tomatoes start looking wrinkly. Let cool for 5 minutes.

Slice the baguette into ¼-½ inch thick slices. Sometimes I am lazy and just leave the bread plain, but to get the toasted garlicky goodness, drizzle a little olive oil over the slices and sprinkle with garlic powder, then bake at 350F for 5-10 minutes.

Top a bread slice with a cheesy, basil-y, balsamic tomato slice. Serve as an appetizer, side, or anytime snack!

~Karla 

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Quick and easy version of an Italian classic.http://cooksofcakeandkindness.blogspot.com/2015/12/baked-bruschetta-topping.html

Posted by The Cooks of Cake and Kindness on Monday, December 7, 2015

Roasted Redskin Potatoes

Whenever I get a side of roasted potatoes in a restaurant, they are so deliciously seasoned with crisped skin and soft insides. I usually end up liking the potatoes better than whatever meal I ordered! It seems an easy enough side to make - even the cafeteria at our work does a decent job :-P

I did some quick research on baking potatoes, and then adjusted the spice scheme and voilà! Homemade, droolworthy, restaurant-caliber (in my opinion) roasted redskin potatoes!

Ingredients:
6-8 redskin potatoes
~2 TBSP canola oil (or olive oil)
~1 TBSP garlic powder
~1 TBSP parsley
~1 tsp paprika
salt and pepper to taste
grated Parmesan cheese (optional)

Heat oven to 400F.

Wash the potatoes and chop them into roughly 1-inch cubes. Mix the oil and spices together in a bowl or bag, then toss the potatoes in the spice mixture until the pieces are evenly coated.

Spread evenly in a baking dish, in a single layer if possible. Bake 30-50 minutes (times vary depending on how many potatoes you have) until the skins are wrinkled and insides are browned, stirring once or twice to get a good crisp on all sides.

Serve up with a sprinkling of Parmesan cheese and enjoy!

~Karla

Note: You can also add Parmesan cheese to the potatoes for the last 10 or so minutes of bake time for some melted cheesy goodness.

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Crispy-skinned garlicky roasted potatoes - a restaurant worthy side for any meal!http://cooksofcakeandkindness.blogspot.com/2015/10/roasted-redskin-potatoes_31.html

Posted by The Cooks of Cake and Kindness on Saturday, October 31, 2015

Garlicky Egg and Cheese Dip

Whenever I’m visiting someone and they serve something I really like, I try to learn how to make it. This dip is one of those recipes from Pani Natalya (Pani  is an Ukrainian honorific for women), whom I’ve had the pleasure to visit with a couple times at Purdue. True to the incredible Ukrainian hospitality, she always has a delicious fare laid out for her guests. One of her dishes that I really enjoyed was an egg and cheese dip which has been in her family for years. The first time I had it, it was served on roasted eggplant slices topped with tomato slices. A fantastic appetizer! Another time we had the dip with crackers and veggies, and it was equally delicious. She was kind enough to pack some for me to take home and also told me how to make it. In the recipe below, I’ve made one minor change - replaced mayonnaise with sour cream. It doesn’t turn out as creamy with just sour cream, so I did add a little bit of mayonnaise. Still tastes great if you leave it out, so feel free to adjust the sour cream/mayonnaise ratio to your liking.

Ingredients

2 eggs - hard boiled and finely chopped

3-4 cloves of garlic

1-1½ cups shredded cheese - 5 cheese Italian blend (or other cheese of your choice)

1-1½ cups sour cream (or mayonnaise)

~¼ cup mayonnaise (optional - use if you like the dip very creamy)

½ - 1 Tbsp chopped dill (or other herbs) - optional

Crush the garlic cloves (preferably in a garlic press). Fine mincing would work, but crushing helps release the juices which make this dip so garlicky.

Mix the eggs, garlic, cheese in a bowl. Add the sour cream/mayonnaise and mix. Adjust quantity till you get the consistency and creaminess that you want. Mix in chopped herbs if using. Refrigerate until ready to serve.

Serving suggestions

This dip tastes great with crackers or crunchy vegetables like carrots, sweet peppers, broccoli, celery or other crudites.

If you have time and want to make a fancier appetizer or side, you can serve it with roasted eggplant and tomatoes. I had baby eggplants and cherry tomatoes on hand, so I pan roasted the eggplant slices, sprinkled a little bit of salt, added half a cherry tomato on each piece and a small dollop of the dip; sprinkled with crushed black pepper and chopped parsley for a colorful vibrant bite sized snack.

~Gayatri


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Creamy egg and cheese dip with a delicious garlic flavor! http://cooksofcakeandkindness.blogspot.com/2015/07/garlicky-egg-and-cheese-dip.html

Posted by The Cooks of Cake and Kindness on Friday, July 31, 2015

One pot pasta with creamy garlic sauce

The convenience of a one pot meal is extremely appealing, and for certain dishes, like pasta, it even helps enhance the taste and texture. Cooking the pasta in the sauce helps soak up the flavors better and it also thickens the sauce. A good example of a delicious one pot pasta is the Italian One-derpot which has a tomato based sauce and can be customized to your taste with the vegetables you like. I wanted to try a pasta with creamy sauce with the one pot convenience, and found this garlic parmesan pasta recipe quite interesting. I added some asparagus and mushrooms, increased the quantity of garlic to make the sauce really garlicky, reduced the amount of cheese and butter, and adjusted the liquids as required. This pasta is so rich and creamy - its hard to tell that there’s no cream and hardly any cheese in the sauce.

Ingredients: (~3 servings)

½ Tbsp olive oil

4 cloves garlic, minced

1 cup chopped portobello mushrooms (or other kind)

1 cup chopped asparagus

Other vegetables that would work really well: broccoli, carrots, snap peas

¾ - 1 cup milk

~2 cups water or vegetable broth

1 tsp unsalted butter or margarine

4 oz dry fettuccine pasta - uncooked

Salt and pepper to taste

1 Tbsp grated parmesan cheese

chopped cilantro or parsley for garnish

Heat oil in a saucepan over medium heat and saute the mushrooms and garlic for a couple minutes. Add ¾ cup of milk and about 1.5 cups of water. Add the butter and season with salt and pepper. Add the fettuccine and let the liquid come to a boil. Reduce heat, cover and cook for about 10 minutes, stirring occasionally. Add asparagus and simmer for another 5-10 min until pasta is al dente (make sure to stir a couple times). Add more water and/or milk if required. Remove from heat and mix in the parmesan cheese. Serve warm garnished with chopped herbs and extra parmesan cheese if desired.

~Gayatri

Note: Since you're not draining and cooling the cooked pasta under cold water as you would usually do (when pasta is cooked separately), it will continue to cook a little in the hot pan with the sauce even after you take it off the heat. So, make sure not to overcook the pasta.


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Delicious pasta with mushrooms, asparagus and creamy garlic sauce - cooks in a single pot saving time and cleaning...

Posted by The Cooks of Cake and Kindness on Thursday, June 25, 2015